Sage And Onion Mashed Potato Food

MASHED POTATOES WITH FRIED SAGE

Steps:

• Put the potatoes in a large pot and cover with cold water by 1 1/2 inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves.
• Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish.
• Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving.

ONION MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Cook until very tender, about 20-25 minutes. , Meanwhile, in a skillet over low heat, cook onion and sugar in butter until golden, stirring frequently. Drain and mash the potatoes. Add milk, salt and pepper. Stir in onion mixture. Garnish with parsley if desired.

SAGE MASHED POTATOES

Steps:

• In a greased 11x7-in. baking dish, layer the potatoes and onion. Combine the water, oil, sage, salt and pepper; pour over potato mixture. Cover and bake at 450° for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a bowl; add yogurt and mash.

MASHED POTATO CASSEROLE WITH MUSHROOMS AND CARAMELISED ONIONS

Steps:

• Peel and cut potatoes, boil in salted water until fork tender. Drain and air steam your potatoes until they look dry and flaky. Mash with hot milk, butter, sour cream and salt, then fold in beaten eggs. The mixture will look runny but that's exactly what you are looking for.
• While the potatoes are boiling. Saute the onions in 2 tablespoons of butter over low heat, covered with a lid for 10 minutes until tender, then uncover and add the mushrooms with thyme and garlic, stirl and continue cooking for 10 minutes longer until all liquid evaporates and the onions and mushrooms are caramelised.
• In a 9X13 inch or 3 Quart/Litre casserole dish layer the mashed potatoes with the mushroom and onion layer in the middle. Top the 2 tbsp of melted butter. Bake uncovered at 180C/350F for 25 minutes until the casserole is bubbling and puffed up. Broil for 1-2 minutes for a crispy top.
• Before serving fry the sage leaves in the remaining 2 tablespoons of butter. Watch the sage leaves carefully as they burn quickly. Remove from the butter as soon as they start to curl and top the casserole. Reserve the sage flavoured butter for another use.

SAGE MASHED POTATOES

Steps:

• Spray a 11 x 7 x 2 inch baking dish with PAM.
• Layer the potatoes and onion.
• Combine the water, oil, sage, salt and pepper.
• Pour over potatoe mixture.
• Cover and bake at 450 degrees for 45 to 50 minutes or until potatoes are tender, stirring twice.
• Transfer to a mixing bowl, add yogurt and mash.

SAGE AND ONION MASHED POTATOES

Steps:

• Preheat oven to 450°F.
• In a greased 3 quart casserole dish, combine the potatoes and onions.
• In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat.
• Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed.
• Roughly mash potatoes with a potato masher or with an electric mixer on low speed.
• Slowly stir in enough milk and butter for the potatoes to reach the desired consistency.
• Transfer to a serving bowl and enjoy!

SAUSAGE, APPLE, AND ONION MASHED POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potatoes in salted water until fork tender.
• Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
• Keep the potatoes warm if they are cooked.
• Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
• Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
• Put the sausage mixture into a pie plate.
• Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
• Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
• Bake for 45 minutes or until the potatoes are starting to brown.
• Let cool for 5-10 minutes before serving.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

SAGE AND GARLIC MASHED POTATOES

Steps:

• In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
• Make fried sage leaves:
• In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
• Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
• Preheat oven to 350°F.
• While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
• Heat potatoes in oven until heated through and top with fried sage leaves.

SAGE-BUTTER MASHED POTATOES

Steps:

• Peel and halve 3 medium russet potatoes. Put in a microwave-safe bowl, cover with plastic wrap and make a small hole in the plastic with a knife. Microwave until tender, 12 to 15 minutes; let sit, covered, 2 minutes. Mash the potatoes with 1 to 1 1/4 cups hot milk, and salt to taste. Melt 3 tablespoons butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.